Best Candied Kumquat And Ricotta Tart Recipe Epicuriouscom Recipes

White Chocolate Cupcakes with Candied Kumquats image

Yield Makes 18

Number Of Ingredients 18

Cupcakes
8 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
1 3/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon coarse kosher salt
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 tablespoon vanilla extract
1/2 cup canned unsweetened coconut milk*
3 large egg whites
Frosting
4 1/2 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
6 ounces (3/4 of 8-ounce package) cream cheese, room temperature
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
1/4 teaspoon coarse kosher salt
Candied Kumquatsepi:recipelink

Steps:

Preheat oven to 325°F. Line three 6-cup muffin pans with paper liners. Place white chocolate in metal bowl set over pan of barely simmering water. Stir until melted and smooth.
Whisk flour, baking powder, and salt in medium bowl. Using electric mixer, beat sugar, butter, and vanilla in large bowl until blended. Add hot white chocolate to sugar mixture; stir to combine. Add flour mixture in 3 additions alternately with coconut milk in 2 additions, beating batter just to combine between additions.
Using clean dry beaters, beat egg whites in medium bowl until soft peaks form. Gently fold egg white mixture into batter in 3 additions.
Divide batter among muffin cups (about 1/4 cup each). Bake until tester inserted into center comes out clean, about 25 minutes. Cool completely. (Can be made 1 day ahead. Store in airtight container at room temperature.)
For frosting:
Stir white chocolate in metal bowl set over saucepan of barely simmering water until melted and smooth. Cool slightly. Using electric mixer, beat cream cheese, butter, sugar, vanilla, and salt in medium bowl until fluffy. Gradually beat in melted white chocolate. Let cool until thickened to spreadable consistency.
Spread frosting over cupcakes. Drain Candied Kumquats; arrange kumquats decoratively atop cupcakes. (Can be assembled 2 hours ahead. Let stand at room temperature.)
*Coconut milk is available at many supermarkets and at Indian, Southeast Asian, and Latin markets.

Candied Kumquats image

Provided by Lillian Chou

Yield Makes about 30

Number Of Ingredients 3

Steps:

Cut a round of parchment paper to fit inside a small heavy saucepan and set aside. Put kumquats in saucepan with enough cold water to cover and bring just to a boil. Drain in a colander and rinse with cold water, then return to pan with 1 1/2 cups sugar, water (3/4 cup) , and a pinch of salt. Cover with parchment round and gently simmer until kumquats are tender and translucent, about 30 minutes. Cool completely in syrup.
Just before serving, strain kumquats through a sieve set over a bowl and let stand 15 minutes (reserve syrup for another use; see note, above). Roll kumquats in remaining 1/2 cup sugar.
Do Ahead
Candied kumquats keep in syrup up to 3 months, chilled. Stain before coating with sugar.

RICOTTA TART WITH CHOCOLATE AND KUMQUATS image

Categories Cheese

Yield 6-8 servings

Number Of Ingredients 12

FOR THE CRUST
5 ounces chocolate wafers (about 24 cookies)
4 tablespoons unsalted butter, melted
1 tablespoon granulated sugar
Pinch of salt
FOR THE FILLING
1 1/2 cups ricotta (12 ounces)
1/2 cup heavy cream
2 tablespoons granulated sugar
1/8 teaspoon ground cinnamon
5 kumquats, thinly sliced crosswise
1 ounce bittersweet chocolate, coarsely chopped

Steps:

For the crust: Preheat oven to 400 degrees. Pulse wafers in a food processor until fine crumbs form. Transfer to a bowl, and stir in butter, sugar, and salt. Press into bottom and up sides of a 9-inch tart pan. Bake for 10 minutes. Let cool. For the filling: Beat together ricotta, cream, sugar, and cinnamon until fluffy. Fold in half the kumquats and half the chocolate. Pour into cooled crust. Top with remaining kumquats and chocolate. Refrigerate for at least 30 minutes (or overnight) before serving.